Carrageenan Free White Fish Ceviche with Turmeric & Ginger
Fresh white fish gets "cooked" entirely by the bright acidity of lime and lemon juice here — no heat required, just time in the fridge and a handful of clean, whole ingredients. The turmeric and ginger give the curing liquid a warm, golden depth that makes this ceviche feel a little more interesting than the classic version, while jalapeño and red onion bring the heat and bite you'd expect. Creamy avocado and cool cucumber get folded in at the end, keeping every component distinct and the texture genuinely satisfying. For anyone navigating carrageenan concerns, this dish is a natural fit — every ingredient is exactly what it says it is, with no processed thickeners, stabilizers, or additives hiding anywhere in the bowl. Store-bought seafood products and pre-marinated fish can be surprisingly tricky territory, but starting with a fresh fillet and a squeeze of citrus sidesteps all of that completely. The whole thing comes together with minimal effort and zero cooking equipment, making it as practical as it is impressive. Serve it straight from the bowl with extra lime wedges and maybe some tortilla chips, and it disappears fast.
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Learn more →Ingredients
4 servings
- 1 lb fresh white fish (such as halibut, sea bass, or cod), skin removed, cut into ½-inch cubes
- ½ cup fresh lime juice (from about 4–5 limes)
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ½ tsp salt
- 1 jalapeño, seeds removed, finely diced
- ½ red onion, finely diced
- 1 cup english cucumber, diced into ¼-inch pieces
- 1 avocado, diced
- ¼ cup fresh cilantro, roughly chopped
- 1 tbsp extra virgin olive oil
For serving
- lime wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the lime juice, lemon juice, grated ginger, ground turmeric, and salt. Stir until the salt dissolves.
- 2
Add the fish cubes to the citrus mixture and toss to coat evenly. Cover the bowl and refrigerate for 20 minutes, until the fish is opaque throughout and the flesh is firm and no longer translucent at the center when a piece is cut open.
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